Cheese

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  • Five Weekends at Murray’s Cheese Bar

    John Eats Cheese
    John Proestakes
    6 Oct 2013 | 12:15 pm
    Advertise here with BSAI'm not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger's choice at the beginning of this year. But, in fact, Murray's Cheese Bar has a really great menu. Below you can read about all of the food I've ordered from this place over the past five weeks: Week 1 My friend Kim and I have begun to ferret out excellent brunch locations over the past couple months and…
  • Whiskey and cheese tasting

    John Eats Cheese
    John Proestakes
    21 Feb 2014 | 4:02 pm
    Advertise here with BSA Stichelton and Laphroaig – peaky and misty and beguiling by Lucy Hoffman If you're a human over the age of 18 you have probably heard of or tried pairing wine and cheese. However, you're not limited to just pairing wine and cheese, you can also pair cheese with other alcoholic drinks like beer and whiskey. I was pleased to find this blog post by Lucy Hoffman of Life and Cheese about her experience pairing cheese with whiskey. Something happens when you swirl a sip of fine single malt whiskey over a mouthful of good strong cheese. The fire-water alcohol is softened as…
  • Fontina: an Italian Alpine Cheese

    John Eats Cheese
    John Proestakes
    20 Oct 2013 | 11:07 am
    Advertise here with BSAFontina is an Italian raw milk cheese from the Val d'Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in the northwest of Italy, located near the Alps, by the French and Swiss borders. (Left side) Photo by Fabrizio Binello Italian Fontina is made from unpasteurized cow’s milk, is straw-colored with varying brown or tan-colored rind. Italian Fontina has protected designation of origin (PDO) status, which is enforced by the EU. This is basically a type of trademark, which applies to a specific region where a food is made. The idea…
  • O.penVAPE Collaborates With The String Cheese Incident to Present "The Free Incident" April 28

    cheese - Yahoo News Search Results
    24 Apr 2014 | 10:09 am
    In collaboration with O.penVAPE, The String Cheese Incident will celebrate the band's first studio album release in nine years with a free concert April 28 at 6pm, The Hill, 13th and College avenues, Boulder, ...
  • Grilled cheese, tomato soup restaurateurs turn Tom+Chee in Newport into flagship

    CHEESE - Bing News
    24 Apr 2014 | 4:32 am
    From four guys selling grilled cheese and tomato soup on Fountain Square in Cincinnati to ABC’s Shark Tank to Newport, Corey Ward and Trew Quackenbush have taken their restaurant concept all over but settled on Newport-on-the-Levee as their flagship ...
 
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    CHEESE - Bing News

  • Grilled cheese, tomato soup restaurateurs turn Tom+Chee in Newport into flagship

    24 Apr 2014 | 4:32 am
    From four guys selling grilled cheese and tomato soup on Fountain Square in Cincinnati to ABC’s Shark Tank to Newport, Corey Ward and Trew Quackenbush have taken their restaurant concept all over but settled on Newport-on-the-Levee as their flagship ...
  • How to Eat Blue Cheese

    24 Apr 2014 | 4:21 am
    Cheeses of France visited us to promote its Everyday Perfect campaign, an effort to empower Americans to use French cheeses in everyday recipes. As we made our way around the cutting board of foreign treats, we finally landed upon a blue cheese called ...
  • The Verdict Is In On The Chocolate Chip Cookie Grilled Cheese

    23 Apr 2014 | 10:16 pm
    We wrote about the chocolate chip cookie grilled cheese when Stef from the food blog Cupcake Project first conceived of this insanity. We weren't sure what to think then about this almost unholy combination of America's two favorite foods. We love grilled ...
  • Informal wine and cheese ideas for Memorial Day parties in New York

    23 Apr 2014 | 9:26 am
    Memorial Day weekend is only a month away. Nothing is better than wine and cheese at a summer soiree. New Yorkers heading out to beaches and barbecues want food and drink that requires little or no preparation. Consider informal wine and cheese ideas for ...
  • Green Cheese: One Blogger's Search for Sustainable Creameries

    23 Apr 2014 | 5:29 am
    Sustainability can be a problem at many dairies, but in this blog series intern Alicia gets the deets on some eco-friendly cheesemakers from across the map. Find out what makes each cheese green, and learn about the weekly contest for a chance to win an ...
 
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    About.com Cheese

  • Grilled Broccoli Salad with Tortellini and Pesto

    23 Apr 2014 | 11:00 pm
    Add broccoli to the list of vegetables you should be grilling this summer. Tossed in olive oil and salt, it's crispy, tender and really delicious. Here, I've tossed  grilled broccoli with cheese tortellini and homemade pesto...Read Full Post
  • Lentil Salad with Dijon & Vinegar Dressing

    17 Apr 2014 | 11:00 pm
    I always feel so virtuous when I eat lentil salads. This one, made with green lentils & carrots and doused in Dijon mustard and red wine vinegar, is also a pleasure to eat. I love the zesty dressing and tender but slightly firm texture of the lentils and carrots. It keeps well for days and can be eaten alone or over salad greens or with a fried egg on top....Read Full Post
  • Orzo and Black Bean Pasta Salad with Cilantro Pesto

    14 Apr 2014 | 11:00 pm
    With summer coming, it's time to round up some new recipes for cold pasta salad. We ate this orzo and black bean pasta salad several days in a row for lunch and it will definitely be staying in rotation for summer potlucks....Read Full Post
  • National Grilled Cheese Day

    11 Apr 2014 | 11:00 pm
    April 12th is National Grilled Cheese Day! What better way to celebrate than by cooking grilled cheese sandwiches all month long. Check out these tips for the best grilled cheese sandwich, plus some delicious sandwich recipes to get you started....Read Full Post
  • Cheddar

    9 Apr 2014 | 7:59 am
    Who doesn't like Cheddar? It's a cheese I always have in my fridge, the perfect snack, sandwich filling and topping. Learn about all the different styles of Cheddar, how it's made, and pick up some new Cheddar recipes by reading this article that's all about Cheddar cheese....Read Full Post
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    Cheese Underground

  • On Location: Ticklemore at Sharpham Dairy in Devon

    cheese underground lady
    5 Apr 2014 | 9:55 am
    Sharpham Dairy Owner Mark Sharman with a wheel of Ticklemore, made just that morning. If you've had the opportunity in the United States to taste Ticklemore, a pasteurized goat's milk cheese made at Sharpham Dairy in Devon, England, you are likely familiar with a creamy, white rinded cheese shaped liked a flying saucer that is often oozy around the rind and packs a flavor punch.Turns out, that cheese doesn't exist in England. In its home country, Ticklemore seems much younger, is a firm and crumbly cheese, with gentle, floral notes."I've eaten it in the United States, and I've got to say,…
  • On Location: Fighting Cheese Mites at Quickes Dairy

    cheese underground lady
    3 Apr 2014 | 3:36 pm
    Quickes Dairy Sales Manager Tom Chatfield demos the Mite Buster for us. Tom is just about the nicest, most efficient and one of the youngest sales managers in the business. I keptwanting to feed him a cookie.Ever since hearing stories from Wisconsin cheesemaker Bruce Workman about the fun of shrink wrapping random objects in a cheese cryovac machine, my husband has always dreamed of having his very own. Here's a typical conversation -- Me: what do we need a cryovac machine for? Husband: Who doesn't need a cryovac machine?Well today, I've found a new random object to covet that would make…
  • On Location: Duckett's Aged Caerphilly at Westcombe Dairy

    cheese underground lady
    2 Apr 2014 | 3:29 pm
    Westcombe Cheesemaker Tom Calver stands in thedoorway to the family's underground Caerphilly aging cellar in Somerset County, England.Perhaps without even realizing it, a maverick, next generation cheesemaker at Westcombe Dairy is rapidly changing the face of Old World cheesemaking in Somerset, England, bringing a fresh perspective and energy to the region's traditional cheeses.While cheesemaker Tom Calver may be best known for making Westcombe Traditional Farmhouse Cheddar - one of only three unpasteruized farmhouse cheddars left in England - today, he also crafts the amazing Duckett's Aged…
  • On Location: Tasting Montgomery Cheddar with Neal's Yard Dairy

    cheese underground lady
    1 Apr 2014 | 3:20 pm
    Neal's Yard Dairy Cheese Buyer Bronwen Percival and Cheesemaker JamieMontgomery compare notes during the dairy's monthly cheese tastingto select wheels for retail, wholesale and export. Just when you begin to believe you might know something about cheese after eating, breathing and writing about it for 10 years, the buyers from Neal's Yard Dairy turn up, promptly taste 30 cheeses in 60 minutes, pick out their favorites for retail, wholesale and export to the United States, and readily demonstrate that you actually know very little about your life's pursuit.Such was my morning spent today at…
  • Workshop: Goat and Sheep Milk Cheeses of Spain and Portugal

    cheese underground lady
    29 Mar 2014 | 7:41 pm
    This just in from the Wisconsin Center for Dairy Research: a few spots are still open for the April 15 Goat and Sheep Milk Cheeses of Spain and Portugal class in Madison.The short course features a special guest coming from Portugal: Mariana Marques D'Almeida, an industry consultant, technical judge and small ruminant expert from Lisbon. Attendees will learn from both lectures and a focus on hands-on learning with a 3-hour cheesemaking lab with recipes from Spain and Portugal included. The staff at CDR are super excited about the class, and encourage artisan cheesemakers to enroll.Bénédicte…
 
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    cheese « WordPress.com Tag Feed

  • Baked penne with greens and fontina.

    cookcanread
    23 Apr 2014 | 4:20 pm
    Sometimes comfort food is in order, and for me, that usually means something with cheese. I’m guessing I’m not alone as a cheese-lover. After a particularly fraught afternoon of work, which coincided with my dog deciding to whine and bark non-stop (she’s adjusting to the noises of open windows & doors for the first time since last fall) and my own frazzled, bumbling mistake of knocking over a plant onto my scanner and work papers… I thought I might just eat cheese and crackers for dinner. But that wouldn’t quite be fair to my hard-working, hungry husband,…
  • Thyme roasted mushroom grilled cheese

    mpyrink
    23 Apr 2014 | 3:47 pm
    Get the rest of the original recipe here! * Text and image from http://www.lifeasastrawberry.com INGREDIENTS 4 large portobello mushrooms, thickly sliced 3 Tbsp. extra virgin olive oil 2 teaspoons dried thyme salt and pepper, to taste 4 tsp. butter, room temperature 8 large pieces of crusty bread (I used a sourdough miche bread, and YUM) 1/4 cup goat cheese 1/2 cup parmesan cheese, shredded 1/2 cup mozzarella cheese, shredded
  • Vegetables Galore! (Dinner for Two Week 5)

    theshortchef
    23 Apr 2014 | 3:33 pm
    Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix Dinner: Meat Loaf, Ham,
  • Hawaiian Macaroni Salad

    palatablepastime
    23 Apr 2014 | 3:19 pm
    Mac salad with the edge of the Pacific Rim. Hawaiian Macaroni Salad from the kitchen of  Sue Lau | Palatable Pastime 4.23.14 Give your food the flavor of “Ono” (Hawaiian for good tasting & delicious!) at your next barbecue, picnic or cookout with this delicious variation on traditional macaroni salad. It’s after Easter and of course I still had a little ham! As well, pineapples suddenly seem to be very inexpensive at the marketplace. Ideas began to spring to use these together to make a nice prepped salad, which I like to have at least one of at all times during…
  • Why does Kim Jong-un want to make good Emmental?

    mrralphjones
    23 Apr 2014 | 2:55 pm
    It has come to our attention here at The Stink that Kim Jong-un wishes his countryfolk would learn how to make good Emmental. The Dear Leader therefore sent a crack team of three experts to Mamirolle in eastern France in order to emulate the skills of the French, who do know how to cook up a good slab of fromage. Is it a stretch to assume that the real reason he wishes to produce good Emmental is because he has read of the continued success of The Stink, London’s foremost provider of cheese news, features, and gossip? Is it too hard to believe that he knows that the London cheese scene…
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    lucy's Whey

  • Fill Your Easter Bunny’s Basket at Lucy’s Whey!

    Amy Thompson
    18 Apr 2014 | 7:02 am
    Still filling your Easter bunny’s basket? Don’t miss out on hand-painted chocolate eggs from local confectioner Chocolat Moderne and milk chocolate bunny lollipops from our friends at Nunu Chocolates in Brooklyn. Put a cheesy spin on the classic basket and fill it with our favorite springtime goodies – unctuous, milky Oma from Jasper Hill Farms is perfectly complemented by a dab of local Catskills Provisions spring honey and a scattering of Freddy Guys hazelnuts. Join us at either of our locations to create your own basket using our handmade, Lucy’s Whey wooden gift…
  • Celebrate Easter with Lucy’s Whey!

    Amy Thompson
    17 Apr 2014 | 5:00 am
    Whether you’re still looking for the perfect spot for Easter brunch or plan to spend the holiday at home, Lucy’s Whey has you covered! Join us this Sunday for brunch at Lucy’s Whey Carnegie Hill from 11 am – 6 pm. The menu will feature seasonal ingredients and special holiday dishes, including spring vegetables, cheesy potato gratin, sumptuous roast chicken and, of course, a cheese plate! This holiday prix fixe menu is available for $55 per person (tax and gratuity not included). Wine pairings will also be available. To make a reservation for Easter Brunch, please…
  • Widmer’s Wisconsin Aged Brick Cheese: Try This Authentic American Original

    lucy
    25 Feb 2014 | 9:57 pm
    Now available at Lucy’s Whey Chelsea Market: Handcrafted by Widmer’s Cheese Cellars (Theresa, WI), Aged Brick is a semi-soft washed-rind cheese made with cow’s milk and reminiscent of classic French cheeses like Pont l’Évêque (Normandy), Reblochon (Haute-Savoie) and Munster (Vosges). Aged 10-12 weeks, the lovely straw-yellow paste and orange-brown colored rind impart a distinctive piquant and savory flavor moderated by a super-smooth texture. Ideal for sandwiches, try this American original as a tasty alternative to cheddar. We like Aged Brick so much that we’ve…
  • Escape Across the Atlantic at Lucy’s Whey Carnegie Hill

    lucy
    24 Feb 2014 | 9:26 pm
    Hello! I’m Jessica, the shop manager at Lucy’s Whey Carnegie Hill. On a recent trip to London, I had the unforgettable opportunity to visit the caves at Neal’s Yard Dairy. We at Lucy’s Whey work with the world-class affineurs (the folks who age cheese to bring out the flavors and textures you know and love) at Neal’s Yard to source some of the finest cheeses available from the British Isles and Ireland. If all this cold weather has you searching for an escape, stop by the cheese shop to try some of these wonderful cheeses that I was lucky enough to taste on the…
  • A New Bread in Town: Bien Cuit at Lucy’s Whey Chelsea Market

    lucy
    16 Feb 2014 | 10:20 pm
    You know them, you love them: our famous grilled cheese sandwiches have sated the hungry masses for years at Lucy’s Whey Chelsea Market. And now we’re beginning an exciting new chapter, starting with bread from the best new bakery in the city, Bien Cuit. Call it Grilled Cheese 2.0. The classic ciabatta shape you know and love, filled with only the finest ingredients: fig jam, Vermont sharp cheddar, rosemary ham, and sweet peppadew peppers, just to name a few. Bien Cuit’s rolls grill up crispy and flaky on the outside, gooey and chewy on the inside. The perfect panini for a…
 
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    John Eats Cheese

  • Canned beers vs Bottle vs Draft

    Kim Kreil
    15 Apr 2014 | 8:35 pm
    Advertise here with BSAIn early October, John (of John Eats Cheese) and I ventured out to SingleCut Beersmiths in Astoria. They pride themselves on being the first brewery in Queens since the prohibition. They also like to point out that both their address and flagship beer are 19-33 (or 1933), the year prohibition ended. During the brewery tour, they informed us that they will begin canning their beer in the future, but will never bottle it. Thus begins the debate: draft, canned or bottled? Bottles For the most part, it would appear that craft beer in America is sold in bottles. With…
  • Whiskey and cheese tasting

    John Proestakes
    21 Feb 2014 | 4:02 pm
    Advertise here with BSA Stichelton and Laphroaig – peaky and misty and beguiling by Lucy Hoffman If you're a human over the age of 18 you have probably heard of or tried pairing wine and cheese. However, you're not limited to just pairing wine and cheese, you can also pair cheese with other alcoholic drinks like beer and whiskey. I was pleased to find this blog post by Lucy Hoffman of Life and Cheese about her experience pairing cheese with whiskey. Something happens when you swirl a sip of fine single malt whiskey over a mouthful of good strong cheese. The fire-water alcohol is softened as…
  • Why brie smells like ammonia

    John Proestakes
    16 Feb 2014 | 9:10 am
    Advertise here with BSA Okay, so: Yes, Brie can smell pretty strongly of ammonia. Bloomy rind cheeses, like Brie are what we called mold ripened; this basically means that, during the cheese making process a mold culture is introduced and actually becomes the white colored rind of the cheese. In Brie’s case, the culture used to ripen Brie, while feeding on the cheese proteins, produces ammonia and the associated smell. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures—such that the ammonia cannot escape—the ammonia build up is so…
  • Fontina: an Italian Alpine Cheese

    John Proestakes
    20 Oct 2013 | 11:07 am
    Advertise here with BSAFontina is an Italian raw milk cheese from the Val d'Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in the northwest of Italy, located near the Alps, by the French and Swiss borders. (Left side) Photo by Fabrizio Binello Italian Fontina is made from unpasteurized cow’s milk, is straw-colored with varying brown or tan-colored rind. Italian Fontina has protected designation of origin (PDO) status, which is enforced by the EU. This is basically a type of trademark, which applies to a specific region where a food is made. The idea…
  • Five Weekends at Murray’s Cheese Bar

    John Proestakes
    6 Oct 2013 | 12:15 pm
    Advertise here with BSAI'm not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger's choice at the beginning of this year. But, in fact, Murray's Cheese Bar has a really great menu. Below you can read about all of the food I've ordered from this place over the past five weeks: Week 1 My friend Kim and I have begun to ferret out excellent brunch locations over the past couple months and…
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